When the chilly winds blow, there's nothing like a warm bowl of creamy white chicken chili to lift your spirits. I remember one cozy evening, my son Jake and I whipped up this dish, and the smell filled our home like a warm hug. This creamy white chicken chili recipe is perfect for those nights when you want comfort food that warms you from the inside out.
Table of Contents
Why You’ll Love It
- It’s creamy and rich, making it feel like a warm hug in a bowl.
- Quick to prepare, perfect for busy weeknights.
- You can customize it with your favorite chili toppings.
- It’s a family favorite that everyone will love!
Pure Comfort
Creamy white chicken chili is the ultimate comfort food. It’s not just a meal; it’s a warm embrace on a cold night. Each spoonful brings back memories of family gatherings and laughter around the dinner table. Plus, it’s one of those dishes that tastes even better the next day, making it a perfect make-ahead option for busy schedules.
What You Need
- 1 1 lb boneless, skinless chicken breasts – You can substitute with rotisserie chicken for a quicker option.
- 1 1 large yellow onion, diced – Shallots can work in a pinch.
- 3 3 cloves garlic, minced – Garlic powder can be used if fresh isn’t available.
- 1 1 can (15 oz) white beans, drained and rinsed – Great Northern or cannellini beans are perfect.
- 1 1 can (4 oz) diced green chilies – Feel free to use fresh jalapeños for more heat.
- 4 4 cups chicken broth – Vegetable broth can be used for a vegetarian option.
- 1 1 cup heavy cream – You can substitute with half-and-half for a lighter version.
- 1 1 tsp ground cumin – Coriander can be a nice twist.
- 1 1 tsp chili powder – Adjust to taste for spiciness.
- Salt and pepper to taste – Always taste before seasoning!
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Start by cooking the chicken. In a large pot over medium heat, add a splash of oil. Once it’s hot, add the chicken breasts and cook until they’re no longer pink, about 6-8 minutes. The aroma will be mouthwatering!
- Remove the chicken and let it cool slightly. Shred it using two forks. It should fall apart easily. Set it aside for later.
- In the same pot, add the diced onion. Sauté for about 5 minutes until it’s translucent and fragrant. This adds a lovely base to your chili.
- Next, toss in the minced garlic and cook for another minute. Stir it around until you can smell that delicious garlic aroma wafting through the kitchen.
- Add the shredded chicken back into the pot along with the white beans, green chilies, chicken broth, cumin, and chili powder. Stir everything together and bring it to a simmer.
- Once it’s simmering, reduce the heat and stir in the heavy cream. Let it cook for another 10 minutes, allowing all those flavors to meld beautifully. It should look creamy and inviting!
- Taste and season with salt and pepper as needed. Adjust the spices if you like it a bit spicier.
- Serve hot, and don’t forget to add your favorite chili toppings!
Make It Perfect
- For extra flavor, consider adding a squeeze of lime juice before serving.
- If you want more texture, add some corn or diced bell peppers.
- Always taste as you go to adjust the seasoning to your liking.
- Serve with warm tortillas or crusty bread for dipping.
- Leftovers can be frozen for up to a month, just reheat gently.
Mix It Up
- Add some diced avocado for creaminess and freshness.
- Top with crispy bacon bits for a smoky flavor.
- Stir in some spinach or kale for added nutrition.
Perfect Partners
- Serve with tortilla chips for crunch.
- Pair with a fresh green salad for a light side.
- Enjoy with cornbread for a classic combo.
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FAQs
Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days.
Can I freeze this chili?
Absolutely! Freeze in portions for up to a month.
What can I substitute for chicken?
Try using tofu or chickpeas for a vegetarian option.
How can I make it spicier?
Add more chili powder or some diced jalapeños.
Can I use canned chicken?
Yes, just drain and add it in with the other ingredients.
Conclusion
This creamy white chicken chili recipe is sure to become a staple in your home. It's easy to make, packed with flavor, and perfect for cozy nights. So gather your loved ones, serve it up with your favorite chili toppings, and enjoy a warm meal together!
Creamy White Chicken Chili Recipe for Cozy Nights
Equipment
- Large Pot
Ingredients
Main
- 1 large yellow onion, diced Shallots can work in a pinch.
- 3 cloves garlic, minced Garlic powder can be used if fresh isn’t available.
- 1 can 15 oz white beans, drained and rinsed Great Northern or cannellini beans are perfect.
- 1 can 4 oz diced green chilies Feel free to use fresh jalapeños for more heat.
- 1 tsp ground cumin Coriander can be a nice twist.
- 1 tsp chili powder Adjust to taste for spiciness.
- Salt and pepper to taste Always taste before seasoning!
Instructions
- Start by cooking the chicken. In a large pot over medium heat, add a splash of oil. Once it’s hot, add the chicken breasts and cook until they’re no longer pink, about 6-8 minutes.
- Remove the chicken and let it cool slightly. Shred it using two forks. It should fall apart easily. Set it aside for later.
- In the same pot, add the diced onion. Sauté for about 5 minutes until it’s translucent and fragrant.
- Next, toss in the minced garlic and cook for another minute. Stir it around until you can smell that delicious garlic aroma.
- Add the shredded chicken back into the pot along with the white beans, green chilies, chicken broth, cumin, and chili powder. Stir everything together and bring it to a simmer.
- Once it’s simmering, reduce the heat and stir in the heavy cream. Let it cook for another 10 minutes.
- Taste and season with salt and pepper as needed. Adjust the spices if you like it a bit spicier.
- Serve hot, and don’t forget to add your favorite chili toppings!